CN101821376B - Low-sugar fermented drink and method of producing the same - Google Patents

Abstract

It is intended to provide a fermented drink which has been improved to relieve less crispiness in aftertaste while keeping its richness and full body taste. A fermented drink, which has been improved to relieve less crispiness in aftertaste due to sugars while keeping its richness and full body taste, is provided by regulating the amount of malt extract and sugars in the fermented drink within specific ranges respectively.

Description

Low-sugar fermented drink and method of manufacture thereof

Technical field

The present invention relates to fermented drink and method of manufacture thereof; Say in further detail; Relate to when keeping the represented mellow sense of former wheat juice extract concentration value, delicious food; Reduce the not well clean sense of the aftertaste that causes by saccharic through reducing saccharic, thereby improve the fermented malt beverage and the method for manufacture thereof of fragrance.

Background technology

In recent years, be accompanied by the variation of taste and preference, expecting to develop beer flavor beverage as fermented malt beverage with various fragrance characteristics.On the other hand, in the process that human consumer's health idea improves constantly, even in the hobby property beverage of so-called beer flavor beverages such as beer, sparkling wine, the demand of the commodity of low in calories for what is called, low saccharic is also progressively raising.As concrete example, progressively raising for beverage, reduction of heat amount type or the demand of various types of beer flavor beverages that subtracts the beer flavor beverage etc. of saccharic type.These reduction of heat amount types, subtract so-called decrement type (cuttype) function class beer flavor beverages such as saccharic type, in most cases the beer than common is low mostly for the concentration of beer flavor beverage itself, plastid sense, the inadequate situation of fragrance often occur.In addition; In decrement type (cut type) beverage, generally because former wheat juice extract concentration is reduced, so the balance of each composition that contains is destroyed; Therefore cause fragrance equilibrated destruction etc., aspect fragrance, be difficult to provide the delicious food that makes consumer satisfaction.In decrement type (cut type) beverage, in order to reduce saccharic or heat, be through dilutions such as Soda Ash Light 99.2min.s commonly used, but because the balance of the restive composition of this dilution process, so be limited as the means that improve fragrance as the means of easy consideration.

Patent documentation 1 is open: through the shared ratio of three carbohydrates in the fermentable sugar in fermenation raw liquid or the fermented liquid is turned down; Make not sugar fermentation remaining in the fermentation procedure not be the main body, thereby make no residual sugar sense and from the few fermented drink of the peculiar smell of hydrogen sulfide with three carbohydrates.This method when preventing to produce the peculiar smell from hydrogen sulfide, reduces the method for residual sugar amount for keeping fast through the fermenting speed that makes when fermentation.Like this, in patent documentation 1, for preventing that the fragrance from the caused fermented drink of peculiar smell of hydrogen sulfide from reducing the scheme that proposed.But, the mellow delicious food of not mentioned malt drink in the patent documentation 1.

Patent documentation 2 has proposed to be used to provide the method for making of fermented drink, and it is for when reducing saccharic as far as possible, contains the hobby property of abundant similar beer fragrance high fermented drink, particularly low saccharic and/or the method for making of low-heat beer flavor fermentation beverage.In this method for making, through use contain in a large number in the fermentation procedure by the syrup of yeast-leavened sugared composition and as the corn protein resolvent of nitrogenous source as raw material, make the fermented drink that contains abundant Isoamyl Acetate FCC as the fragrance ingredient index.The method for making of patent documentation 2 is characterised in that, uses the corn protein resolvent as amino acid source, and this amino acid source contains leucine or the leucine residue that is used to generate Isoamyl Acetate FCC fully.But, not mentionedly in the patent documentation 2 make mellow and delicious fermented drink with respect to the saccharic ratio of former wheat juice extract concentration through reducing.

In patent documentation 3, put down in writing the method for manufacture of high fermentation degree beer, it is characterized in that,, used the carrier that is fixed with diastatic enzyme, it is contacted with wheat juice fermented liquid in fermentation procedure as the method for manufacture of high fermentation degree beer.In addition, in patent documentation 4, put down in writing the method for manufacture of high fermentation degree beer, it is characterized in that, regulated malt amylase in advance, these diastatic enzymes are played a role in fermentation procedure from Fructus Hordei Germinatus.But,, all not mentionedly make mellow and delicious fermented drink with respect to the saccharic ratio of former wheat juice extract concentration through reducing no matter be patent documentation 3 or patent documentation 4.

Patent documentation 1 International Publication WO2006/059571 communique

Patent documentation 2 TOHKEMY 2006-325561 communiques

Patent documentation 3 japanese kokai publication hei 6-98749 communiques

Patent documentation 4 japanese kokai publication sho 62-58983 communiques

Summary of the invention

The purpose of this invention is to provide when keeping mellow sense, delicious food, make the fermented drink of the not well clean sense reduction of aftertaste.

The present inventor at first studies intensively the mellow sense of fermented drink, the refreshing clean sense of aftertaste; The result finds in fermented drink; Through former wheat juice extract concentration and saccharic are adjusted to specific value respectively; Can keep from former wheat juice extract concentration mellow sense, delicious in, thereby reduce the not well clean sense that saccharic reduces the aftertaste that is caused by saccharic.

Saccharic often makes the refreshing clean sense variation of beer, and the trend of the aftertaste of residuing in is arranged.The low beer of particularly former wheat juice extract concentration is influenced by saccharic easily, and the refreshing clean LC of aftertaste is prone to variation.Therefore, in order to reduce the saccharic in the beer, often beer is diluted.But in this method, because former wheat juice extract concentration also reduces, so the trend of the mellow sense that loses beer is arranged.In order to address this is that, be not only to dilute, also need change saccharic ratio with respect to former wheat juice extract concentration.

The result that the present inventor studies intensively for the means with respect to the saccharic ratio of former wheat juice extract concentration that change in the beer flavor beverage; Discovery is grouped into through the one-tenth that changes in the wheat juice, can change the saccharic ratio with respect to former wheat juice extract concentration in the beer flavor beverage after the fermentation.Can obtain thus keep by the represented mellow sense of former wheat juice extract concentration, delicious in, the beer flavor beverage that the fragrance that reduces from the not well clean sense of the aftertaste of saccharic is especially improved.Say in further detail; Through making the former wheat juice extract concentration in the fermented drink is more than the 6.0 weight %; And to make saccharic be below the 0.7g/100ml, successfully made the mellow sense that keeps fermented drink, delicious in, make the fermented drink that reduces from the not well clean sense of the aftertaste of saccharic.

The present invention is provided at and makes when keeping high value as the former wheat juice extract concentration value of the index of mellow sense, also has the good refreshing fermented drink of feeling only, particularly beer flavor beverage of aftertaste concurrently.Shown in of the present invention the theing contents are as follows.

1. fermented drink is characterized in that, former wheat juice extract concentration is more than the 6.0 weight %, and saccharic is below the 0.7g/100ml.

2. above-mentioned 1 described fermented drink is characterized in that, former wheat juice extract concentration is more than the 6.2 weight %, and saccharic is below the 0.5g/100ml.

3. above-mentioned 1 or 2 described fermented drinks is characterized in that, former wheat juice extract concentration is below the 6.7 weight %.

4. above-mentioned 3 described fermented drinks is characterized in that, former wheat juice extract concentration is below the 6.5 weight %.

5. each described fermented drink is characterized in that in above-mentioned 1～4, and saccharic is below the 0.3g/100ml.

6. each described fermented drink is characterized in that in above-mentioned 1～5, as the part of raw material Fructus Hordei Germinatus, uses the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam.

7. each described fermented drink is characterized in that in above-mentioned 1～5, as the part of raw material Fructus Hordei Germinatus, uses the colored malt of EBC colourity in 20～400 scopes.

8. each described fermented drink is characterized in that in above-mentioned 1～7, and fermented drink is a beer flavor beverage.

9. above-mentioned 8 described fermented drinks is characterized in that, fermented drink is a sparkling wine.

10. each described fermented drink is characterized in that in above-mentioned 1～9, makes water, Fructus Hordei Germinatus, carbohydrate, hops, enzyme agent and Yeast proliferation fermentation assistant at least and makes.

11. each described fermented drink is characterized in that in above-mentioned 1～9, raw material is water, Fructus Hordei Germinatus, carbohydrate, hops, enzyme agent and Yeast proliferation fermentation assistant.

12. each described fermented drink is characterized in that in above-mentioned 1～9, raw material is water, Fructus Hordei Germinatus, carbohydrate, hops and enzyme agent.

13. the method for manufacture of fermented drink, it is the method for manufacture of each described fermented drink in above-mentioned 1～12, it is characterized in that, comprising:

Preparation comprises the operation of the liquid of raw material Fructus Hordei Germinatus and water at least,

In this liquid, add diastatic enzyme, thereby utilize diastatic enzyme will be converted into the operation that the high saccharic of fermentability obtains saccharification liquid from the saccharic of raw material Fructus Hordei Germinatus,

Thereby in the saccharification liquid that obtains, further add the operation that the high carbohydrate of fermentability obtains fermenation raw liquid, and

Make the operation of the fermenation raw liquid fermentation that obtains.

14. the method for manufacture of above-mentioned 13 described fermented drinks is characterized in that, the high carbohydrate ratio of fermentability in removing the fermenation raw liquid that anhydrates is more than the 75 weight % below the 95 weight %.

15. above-mentioned 13 or 14 described method of manufacture is characterized in that, the carbohydrate that fermentability is high is the carbohydrate more than a kind that is selected from sucrose, fructose, glucose, SANMALT-S, maltulose and the trehalose.

16. above-mentioned 15 described method of manufacture is characterized in that, the carbohydrate that fermentability is high is high SANMALT-S of purity or the high sucrose of purity.

17. each described method of manufacture is characterized in that in above-mentioned 13～16, based on the weight of raw material Fructus Hordei Germinatus, raw material Fructus Hordei Germinatus contains Fructus Hordei Germinatus cot 0.5～15 weight % that handles through high-temperature high-pressure steam.

18. each described method of manufacture is characterized in that in above-mentioned 13～16, based on the weight of raw material Fructus Hordei Germinatus, raw material Fructus Hordei Germinatus contains colored malt 0.5～60 weight % of EBC colourity in 20～400 scopes.

19. each described method of manufacture is characterized in that in above-mentioned 13～18, the operation of preparing to comprise at least the liquid of raw material Fructus Hordei Germinatus and water comprises carries out high temperature high pressure process with the liquid that contains raw material Fructus Hordei Germinatus and water at least.

20. above-mentioned 19 described method of manufacture is characterized in that, the TR of said high temperature high pressure process is 100 ℃～150 ℃.

According to the present invention, provide through keeping former wheat juice extract concentration to keep mellow sense and delicious food, and make saccharic be reduced to ultimate beer flavor beverage low in calories from wheat juice.

Embodiment

(former wheat juice extract concentration)

Former wheat juice extract concentration is normally represented by the notion of the mellow sense of the expression beer of alcoholic strength and these two calculation of parameter of extract concentration (association is brewageed by the composition of brewing material, 184 pages, editor's distribution (wealth) Japan).Former wheat juice extract concentration can be described as the presumed value of the wort concentration (comprising saccharic concentration when adding saccharic) that uses when making this beer.The SCABA that former wheat juice extract concentration can be generally acknowledged according to international law (Servo Chem Automatic Beer Analyzer) method is measured.

Through making former wheat juice extract concentration is more than the certain numerical value, can obtain mellow, delicious fermented drink.In order to reduce the saccharic in the fermented drink, the method for dilution fermented liquid has in the past not only reduced saccharic, and has reduced former wheat juice extract concentration, so be difficult to obtain it is considered herein that necessary saccharic and the specific ratios between the former wheat juice extract concentration.

(saccharic)

Saccharic described in the present invention is meant the saccharic of representing standard (Japan puts down into No. the 176th, (2003) MHLW's bulletin in 15 years) based on food nutrition.Specifically, saccharic is meant from food except that the product behind deproteinize, lipid, foodstuff fibre, ash content and the moisture.In addition, the amount of the saccharic in the food is calculated through the amount that from the weight of this food, deducts protein, lipid, foodstuff fibre, ash content and moisture.At this moment, the amount of protein, lipid, foodstuff fibre, ash content and moisture utilizes nutrition to represent the method mensuration of putting down in writing in the standard.Specifically; Measure proteinic amount with the quantitative scaling method of nitrogen; Measure the amount of lipid with extracted with diethyl ether method, chloroform methanol mixed solution extraction process, lid Bo Shi method, acid decomposition or Lodz-Gothic lining method; Measure the amount of foodstuff fibre with HPLC or Prosky method; With the amount of the ashing method that adds magnesium acetate, direct ashing method or interpolation vitriolic ash purification determining ash content, measure the amount of moisture with karl Fischer method, siccative method, decompression heat drying method, normal pressure heat drying method or plastics film method.

(adjusting of former wheat juice extract concentration and saccharic concentration)

Fermented drink of the present invention, preferably beer flavor beverage; Former wheat juice extract concentration be 6.0 weight % above, be preferably more than the 6.2 weight %, and to contain saccharic concentration be below the 0.7g/100ml, be preferably below the 0.5g/100ml, more preferably below the 0.4g/100ml, most preferably be below the 0.3g/100ml.Former wheat juice extract concentration does not have the special upper limit, but is about below the 8.0 weight % usually, preferably is about below the 7.0 weight %, is more preferably below the 6.7 weight %, is most preferably below the 6.5 weight %.

In order to make the former wheat juice extract concentration value with above-mentioned specified range and the fermented drink of saccharic concentration; The following method of having given an example in the present invention: (1) thus the sugar of the saccharic of selecting to contain in the fermenation raw liquid form and improve fermentation degree; (2) through adding the wheat juice extract concentration regulators such as water-soluble foodstuff fibre beyond the saccharic; When keeping former wheat juice extract concentration, reduce saccharic, (3) increase the method for the extracted amount of the extract composition that from cereal materialses such as Fructus Hordei Germinatus, extracts.Perhaps can and use the method for these (1)～(3).Below respectively (1)～(3) are elaborated.

(1) thus the sugar of the saccharic of selecting to contain in the fermenation raw liquid is formed the method that improves fermentation degree

The method of forming as the sugar of the saccharic of selecting to contain in the fermenation raw liquid; A can give an example) utilize diastatic enzyme will be converted into the method for the high saccharic of fermentability from the saccharic of cereal such as raw material Fructus Hordei Germinatus, B) in feed liquid, mix the method for the high carbohydrate of fermentability etc.In order to obtain the have former wheat juice extract concentration of specific ratios and the fermented drink of saccharic concentration of the present invention, be fit to and use A) and B).

(1)-A utilizes diastatic enzyme will be converted into the method for the high saccharic of fermentability from the saccharic of cereal such as raw material Fructus Hordei Germinatus

(cereal materials)

In the present invention, as the cereal of the raw material of supplying with the feed liquid of fermenting, the beans such as wheats such as Fructus Hordei Germinatus or barley, corn, rice, buckwheat, Chinese sorghum, millet, barnyard grass and soybean, pea of can giving an example.Can use separated portion, deodorization processing and/or the enzyme item for disposal of these cereal as required.

(enzyme processing)

In order to regulate the amount of the saccharic that contains in the drinks after the fermentation, improve fermentation degree and can become strong means.In order to improve fermentation degree, when being carried out saccharification, use cereal materials diastatic enzyme useful.There is not special qualification as diastatic enzyme, for example can give an example amyloglucosidase, Starch debranching enzyme, AMS, beta-amylase, glucoamylase etc.Wherein preferably can non-fermentable sugars such as dextrin be decomposed into the enzyme of fermentable sugar.Temperature during saccharification, time etc. get final product so long as can fully apply flexibly the condition of above-mentioned enzymic activity, do not have especially to limit.

Enzyme agent among the present invention is meant with the enzyme to be the compsn of staple, contains compositions such as various pH regulator agent, vehicle as required.At this, even independent enzyme is also referred to as the enzyme agent.In addition, sometimes enzyme and other compositions are pre-mixed the back and use, but on operation,, be also referred to as the enzyme agent at this even when adding these materials respectively.The saccharification liquid that enzyme obtains after handling preferably filters the back according to well-established law and uses.

(1)-B mixes the method for the high carbohydrate of fermentability in feed liquid

Particularly,, need improve fermentation degree more in order to solve problem of the present invention for beer flavor beverage.At this moment, process fermenation raw liquid, can improve fermentation degree through adding the high fermentable sugar of purity.In addition, through handle the high fermentable sugar of interpolation purity in the saccharification liquid that obtains through above-mentioned enzyme, also can further improve fermentation degree.

(carbohydrate that fermentability is high)

As the high carbohydrate of fermentability, can give an example sucrose, fructose, glucose, SANMALT-S, maltulose, trehalose etc., but be not limited to this.Consider that usually a large amount of circulations, cheap carbohydrate use easily, preferably sucrose, fructose, glucose, SANMALT-S wherein, expect to be purity high SANMALT-S or the high sucrose of purity.Purity height of the present invention or high purity are meant with respect to remove that it is more than the 90 weight % that the whole fermentable sugar raw materials that anhydrate contain above-mentioned fermentable sugar.Be preferably more than the 95 weight %, more preferably more than the 99 weight %.In addition, the proterties of these carbohydrates does not have special qualification, for example can for Powdered, also can be liquid sugar state.

In the present invention, be 75～95 weight % in order to make the high carbohydrate ratio of fermentability that removes in the fermenation raw liquid that anhydrates, expectation mixes the high carbohydrate of fermentability.Be preferably 80～90 weight %, further be preferably 80～85 weight %.

(fermenation raw liquid)

In the present invention; Select the sugar of saccharic to form according to aforesaid method and regulate fermenation raw liquid; But as the kind of fermenation raw liquid, can use beer that beer flavor beverage uses with wheat juice, sparkling wine with the fruit juice in wheat juice or non-Fructus Hordei Germinatus fermenation raw liquid, the fruit brewing wine, the grain extract in the cereal brewing wine etc.

And then as required, for example also can add hops.Through make the fermenation raw liquid that obtains by fermentation operation, storage wine operation, filter operation, common operations such as the container of packing into, sterilization process, can obtain fermented drink.

(hops)

Use hops during for beer flavor beverage at fermented drink of the present invention.Can suitably select to use common hop pellet, hops powder, Flos lupuli (Flos Humuli Lupuli) extract commonly used when making beer etc. according to fragrance.In addition, also can use hops processed goods such as isomerized Flos lupuli, six hydrogen isomerized Flos lupuli, tetrahydro isomerized hops.

(yeast)

Use yeast in the fermentation procedure.The zymic kind does not have special qualification, but when making beer flavor beverage, preferably is fit to the cereuisiae fermentum of beer brewing flavor beverage.The yeast that uses among the present invention, the kind of the fermented drink that can consider to make, purpose fragrance, fermentation condition etc. and freely select.For example can use commercially available cereuisiae fermentum such as Weihenstephan-34 strain.For yeast, can yeast suspension directly be added in the fermenation raw liquid, also can yeast be concentrated and be added in the fermenation raw liquid after forming pulpous state through centrifugal or sedimentation.In addition, also can supernatant be removed the back interpolation fully through centrifugal.The addition of yeast in fermenation raw liquid can suitably be set, and for example is about 5 * 10 ⁶Cells/ml～1 * 10 ⁸Cells/ml.The present invention does not select fermentation process.When for example making beer flavor beverage, can be under 8～25 ℃ of the leavening temperatures of usually beer, sparkling wine, 1 week～10 day of fermenting.For the intensification in the fermentation, cooling, pressurization etc., there is not restriction especially.

(Yeast proliferation fermentation assistant)

On the other hand, in the present invention,, when for example yeast can not fully ferment during the corn fractions after use separating etc., can use the Yeast proliferation fermentation assistant as raw material.The Yeast proliferation fermentation assistant can the back be an amount of alone or in combination uses with the chaff compositions of known for example yeast extract, rice, wheat etc., VITAMINs, mineral substance agent etc., wherein is fit to use yeast extract.Yeast extract also plays a role as nitrogenous source.And then, can use protein and resolvent or the peptide etc. that use in the common brewing process from plant as the nitrogenous source of Yeast proliferation fermentation assistant.As the plant in the source of these protein and resolvent thereof, peptide, for example can give an example soybean, pea, corn, wheat, barley etc., but do not have special the qualification.In addition, also can use in protein and resolvent thereof or the peptide any, not have especially and limit.As long as its usage quantity does not have qualification especially in the vigorous scope of yeast fermentation.These nitrogenous sources may be combined in the raw materials such as raw material Fructus Hordei Germinatus before the fermentation, also can when making fermenation raw liquid, add.And can add during the fermentation.

(other raw materials)

In the present invention, according to the regulation of alcohol duty method, can add pigment, whipping agent, spices etc. if needed.Pigment is the material that is used for giving the similar beer color of beverage, can in beer, add the pigments such as caramel colorant of the amount that can present similar beer color.In order to form the foam of similar beer, can suitably use protein substances such as plant extract saponins material, bovine serum albumin such as soybean saponin, quillaja-saponin etc.In order to give the local flavor of similar beer, can use spices in right amount with beer flavor.

(benefit when not using Yeast proliferation fermentation assistant and other raw materials)

When using above-mentioned Yeast proliferation fermentation assistant and/or " other raw materials ", when excessively increasing raw material type, certainly in that to make the on-the-spot possibility that produces disadvantages such as raw materials control is miscellaneous high.If the usage quantity of Yeast proliferation fermentation assistant, " other raw materials " or essential kind are reduced, manufacturing process is simplified, for drinks production firm, be useful from cost.In addition; If when the usage quantity of Yeast proliferation fermentation assistant, " other raw materials ", kind minimizing; Fructus Hordei Germinatus local flavor in the beverage is difficult to masked; Even, also be useful for the human consumer so when for example being the few beer flavor beverages such as sparkling wine of Fructus Hordei Germinatus usage quantity, also can become the beverage that to taste the Fructus Hordei Germinatus local flavor more naturally.Therefore, if the usage quantity of these Yeast proliferation fermentation assistants, " other raw materials " or essential kind are reduced, all can benefit no matter we can say for drinks production firm or for the human consumer.But then; Make the usage quantity of raw material merely, when essential kind reduces; Kind according to fermented drink is different, and not only the fragrance of fermented drink significantly reduces, and the situation that possibly ferment and can not carry out smoothly; Might be difficult to stably produce product, set so the usage quantity of raw material, kind should wait according to the kind of the fermented drink that will make suitably with good fragrance.

If use technology of the present invention, for example when brewageing sparkling wine, can effectively utilize Fructus Hordei Germinatus composition as main raw material, it is minimum therefore can making other raw materials that need to add.At this moment, for example when main raw materials such as only water, Fructus Hordei Germinatus, carbohydrate, hops, enzyme agent, when suitably adding Yeast proliferation fermentation assistant (yeast extract etc.) in these external these materials, all can obtain the good beer flavor beverage of fragrance.Therefore, can reduce the requirement of raw material, the kind of use according to technology of the present invention.

(fermented drink)

As fermented drink of the present invention, according to the difference of its raw material, method for making, can give an example cereal brewing wine and fruit brewing wine etc., so long as fermented drink, any drinks all can, do not have especially and limit.In a word, fermented drink of the present invention comprises the beverage of all making through the zymic fermentation procedure.For example can give an example sparkling wine, beer, low Alcohol Fermentation Beverage (for example alcoholic strength is lower than 1% fermented drink), assorted wine, tasty and refreshing drinks, strong drinks.As beer flavor beverage of the present invention, be meant that with carbon source, nitrogenous source, hops etc. be raw material, use yeast-leavened beverage, and have beer flavor.As beer flavor beverage, the sparkling wine of for example can giving an example, beer, assorted wine, tasty and refreshing drinks, strong drinks, low Alcohol Fermentation Beverage (for example alcoholic strength is lower than 1% fermented malt beverage) etc.The present invention is fit to the method for making of beer flavor beverage.The drinks that multiple titles such as beer, sparkling wine, tasty and refreshing drinks, other assorted wine are arranged in the title of japanese wine tax law defined, but, do not have qualification especially all applicable to whole beer flavor beverages.

The alcoholic content of fermented drink of the present invention does not have special qualification, but is preferably 1～15% (v/v).Special expectation for the ethanol concn of the beverage equal extent of being liked by the human consumer as beer flavor beverages such as beer, sparkling wines drinking, the i.e. scope of 1～6% (v/v), but do not have special the qualification.

(container)

Can fermented drink that obtain and common beverage likewise be filled in the sealed vessels such as bottle, jar, barrel or PET bottle, process container-packed beverage.

(2) through adding the wheat juice extract concentration regulators such as water-soluble foodstuff fibre beyond the saccharic, the method that saccharic is reduced

This method is the method for in any operation of the manufacturing process of low saccharic, low wheat juice extract concentration fermented drink, adding the extract regulator of water-soluble foodstuff fibre, alcohol etc.For example can after with common dilutions such as sparkling wine, add water-soluble foodstuff fibre.

Wheat juice extract concentration regulator

As non-saccharic wheat juice extract concentration regulator, for example can give an example water-soluble foodstuff fibre, alcohol etc.In the present invention, be desirably in and do not contain saccharic in the wheat juice extract concentration regulator as far as possible.

(water-soluble foodstuff fibre)

Water-soluble foodstuff fibre of the present invention is meant to have to be dissolved in water and not by yeast fermentation or the foodstuff fibre of the character that is difficult to be fermented.For example can give an example indigestible dextrins, poly-dextrose, polygalactomannan, water-soluble zein fiber etc.These all can buy commercially available article.If the water-soluble foodstuff fibre of commercially available article, the content of staple has various content rating.Composition as beyond the staple comprises the resolvent of fermentable sugar, staple etc.As the proterties of water-soluble foodstuff fibre, there is not qualification especially, can be the Powdered or sugared state of liquid.As the auxiliary material that contains water-soluble foodstuff fibre, the content that preferably uses water-soluble foodstuff fibre by the solids component converted weight be more than 80%, the raw material more than 90% more preferably.Any time that can be before or after fermentation procedure adds, but worries to cause fermenting when bad because of adding water-soluble foodstuff fibre, preferably after fermentation, adds the high water-soluble foodstuff fibre of purity.

(indigestible dextrins)

In the present invention, as water-soluble foodstuff fibre, applicable indigestible dextrins.Indigestible dextrins can be hydrolyzed through the starch that will pass through heat treated with glycase, never separates indigestibility property composition in the resolvent, carries out desalination, decolouring then and obtains.As commercially available indigestible dextrins, Pinefibre-C (Japanese loose paddy chemical industry) etc. is arranged.As the physiological action of this material, confirm that in experimentation on animals whole intestines effect is arranged, suppress blood glucose value effect of increasing etc. (her rattan, month between food chemistry, 9,78～83, (1990), Japan).Can use water miscible indigestible dextrins in the present invention, use these commercially available article very convenient.

In the present invention, as the auxiliary material that contains water-soluble foodstuff fibre, the content that preferably uses indigestible dextrins is more than 80%, is preferably the raw material more than 90% by the solids component converted weight.The addition that contains the auxiliary material of water-soluble foodstuff fibres such as indigestible dextrins can be according to the design of the desired Wb of the finished product, strong sense is suitably set.In addition, as water-soluble foodstuff fibre, also can use the hydrolyzate of indigestible dextrins.At this moment, this hydrolyzate must possess not by yeast fermentation or the character that is difficult to ferment.

(as the alcohol of wheat juice extract concentration regulator)

As alcohol, the strong drinks of for example can giving an example.Said ardent spirit is meant the wine made from extra care alcoholic content through distillation.At this moment,, the strong drinks of various titles is arranged, but do not have special the qualification according to the difference of raw material, method for making.As the raw material of ardent spirit, can give an example wheat, barley, corn, sugarcane etc., but do not have special the qualification.In addition,, methods such as batch distillation, continuous still battery are arranged, but do not have special the qualification as the distillation mode.

(3) increase the method for the extract composition extracted amount from cereal materialses such as Fructus Hordei Germinatus, extract

Increase can be taked several methods from the method for the extract composition in the cereal materialses such as Fructus Hordei Germinatus.For example can take following method individually or simultaneously: a) use the Fructus Hordei Germinatus cot, the b that handle through high-temperature high-pressure steam) use colored malt, c) under HTHP extraction from the one-tenth of the Fructus Hordei Germinatus method of grading.

A) the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam

As the method that increases extract composition in the fermented drink, can use the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam.Handle through in advance the Fructus Hordei Germinatus cot being carried out high-temperature high-pressure steam, can be converted into the composition as the Fructus Hordei Germinatus cot of cot that only can not extract in brewageing usually easy by the composition of hot water extraction with hot water.Containing this through use is prone to can be increased the extract composition in the fermented drink by the Fructus Hordei Germinatus cot after the processing of the high-temperature high-pressure steam of the composition of hot water extraction.As carrying out the Fructus Hordei Germinatus cot that high-temperature high-pressure steam is handled, can use the Fructus Hordei Germinatus cot component of utilizing known dry type disintegrating machine of same domain technician and sieve to obtain.

As high-temperature high-pressure steam treatment temperature condition,, can preferably use 160～220 ℃, more preferably 180～200 ℃ temperature from obtaining the processed goods that do not have burnt flavor, have fragrant fragrance.As pressure condition, from obtaining the processed goods that do not have burnt flavor, have fragrant fragrance, expectation is 0.5～2.4MPa.Treatment time does not have special qualification, but can preferably suitably be set at 30～600 seconds, 40～180 seconds scope more preferably.

The usage quantity of the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam so long as can design the amount of sparkling wine fragrance, does not have especially and limits, but can preferably use about 0.5～15 weight %, further preferred about 1～10 weight %, 1～5 weight % more preferably from about.Through using the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam as part of raw materials; Can the composition as the Fructus Hordei Germinatus cot of cot that only can not extract with hot water in brewageing usually be converted into the composition of easy extraction, can the composition of Fructus Hordei Germinatus cot be extracted in the liquid glucose of supplying with fermentation.

B) colored malt

As the method that increases the extract composition in the fermented drink, can use colored malt as the part in the sparkling wine raw material Fructus Hordei Germinatus.When using colored malt, prediction is compared during with the Fructus Hordei Germinatus that only uses common sparkling wine to use in brewageing, and the extracted amount of non-saccharic extract composition can increase.The usage quantity of colored malt so long as can form the amount of the fragrance of this sparkling wine, does not have especially and limits, but can preferably use about 0.5～60 weight % of the Fructus Hordei Germinatus that uses as raw material, more preferably from about 10～60 weight %, further preferred about 20～50 weight %.Colored malt as this moment; There is not special the qualification; But can use melanoidins (Melanoidin) Fructus Hordei Germinatus, Fructus Hordei Germinatus (parched to brown), roasted malt, chocolate Fructus Hordei Germinatus, quartzy Fructus Hordei Germinatus, sprout of Secale cereale L. etc., the parameter EBC colourity of the preferred known expression color of same domain technician is the colored malt in 20～400 scopes.These colored malts can obtain through common Fructus Hordei Germinatus is carried out heat treated, also can use commercially available article.

C) HTHP extracts and handles

As the method that increases extract composition in the fermented drink, can give an example before saccharification operation, fermentation procedure, will extract the method in the liquid from the composition of Fructus Hordei Germinatus thereby under HTHP, handle Fructus Hordei Germinatus.As long as the temperature of this moment is more than 100 ℃, does not have especially and limit, but be preferably 100～150 ℃, further be preferably 120～140 ℃.When surpassing 150 ℃,, confirm to produce offending fragrance sometimes because of the roasting burnt fragrance that causes reduces according to concentration, the reaction times of Fructus Hordei Germinatus composition.Can effectively extract the Fructus Hordei Germinatus composition 120 ℃～140 ℃ TRs, so preferred.Pressure condition does not have special qualification, but expectation is 0.1～0.3MPa.If in this scope, then can obtain burnt flavor less, have the fragrant fragrance that Maillard reaction and caramelization produced by appropriateness.In addition, the treatment time does not have special qualification, can further preferably suitably set 10～60 minutes scope preferably at about 5～90 minutes.

Embodiment

Followingly the present invention is explained in further detail, but the present invention is not limited to these embodiment according to embodiment.

Reference example 1 former wheat juice extract concentration value is for the influence of the fragrance generation of beer flavor beverage

In this reference example, as beer flavor beverage, use common sparkling wine, estimate of the influence of former wheat juice extract concentration value for the fragrance generation of beer flavor beverage.Be specially: common sparkling wine (MD GOLDEN DRY (trade(brand)name), Japanese Suntory Ltd, former wheat juice extract concentration 12.0 weight %, carbohydrate 3.3g, alcoholic content 6.0 capacity %) is diluted with Soda Ash Light 99.2min.; Regulate former wheat juice extract concentration according to the concentration graded of carbonic acid, process sample.For the mellow sense of the sample of processing and the refreshing clean sense of aftertaste, carry out sensory evaluation by 20 trained sense organ judging panels.

The intensity of sensory evaluation through with the mellow sense of perception, refreshing clean sense the time is divided into 4 grades of 1,2,3,4 and estimates; Add up all judging panels' evaluation result; Its MV be lower than more than 1 at 2 o'clock and be expressed as *; Be lower than more than 2 at 3 o'clock and be expressed as △, 3 are expressed as zero when above, estimate as final with 3 grades.In addition, the mensuration of former wheat juice extract concentration and saccharic utilizes same domain technician known method to carry out.In addition, the mensuration of former wheat juice extract concentration is according to as jus gentium and generally acknowledged SCABA (Servo Chem Automatic Beer Analyzer) method.In addition, the mensuration of saccharic uses nutrition to represent the calculating formula of standard (Japan puts down into No. the 176th, (2003) MHLW's bulletin in 15 years).

The result is shown in following table 1.

Table 1

According to the experiment of reference example 1, can obtain the constant and fragrance situation relevant beer flavor beverage when making former wheat juice extract concentration change of carbonate concentration.At this moment, as the method that makes former wheat juice extract concentration change, only be merely with the Soda Ash Light 99.2min. dilution, so along with reducing former wheat juice extract concentration, saccharic obtains dilution too.Along with former wheat juice extract concentration is reduced, the mellow sense of this beverage reduces, and shows that mellow sense significantly reduced when former wheat juice extract concentration was lower than the concentration of 6.0 weight %.And proved by this result: preferred especially former wheat juice extract concentration is more than the 6.2 weight %.

One of the influence that reference example 2 saccharics produce for the fragrance of beer flavor beverage ()

In reference example 2, estimate the influence of saccharic to the fragrance generation of beer flavor beverage.As an example of beer flavor beverage, illustration is used common sparkling wine, carries out the example of the fragrance evaluation of saccharic value and beer flavor beverage.Be specially: common sparkling wine (MD GOLDEN DRY (trade(brand)name), Suntory Ltd, former wheat juice extract concentration 12.0 weight %, saccharic 3.3g, alcoholic content 6.0 capacity %) is diluted with Soda Ash Light 99.2min.; Regulate former wheat juice extract concentration according to the concentration graded of carbonic acid, process sample.Each sample is carried out sensory evaluation.The mensuration of sensory evaluation, former wheat juice extract concentration and saccharic is carried out with the method for reference example 1 record.The result is as shown in table 2.

Table 2

According to the experiment of reference example 2, can obtain the constant and fragrance situation relevant beer flavor beverage when making former wheat juice extract concentration change of carbonate concentration.At this moment, because, only be simple dilution, so along with reducing saccharic, former wheat juice extract concentration obtains dilution too as the method that saccharic is changed.Along with saccharic is reduced, the refreshing clean sense of the aftertaste of this beverage improves, and the evaluation of estimate of refreshing clean sense is: when saccharic is higher than the concentration of 0.7g/100ml, significantly reduce.In addition, judge that saccharic is that 0.5g/100ml shows when following and gratifyingly refreshingly feels only by this result.

The influence that reference example 3 saccharics produce for the fragrance of beer flavor beverage (two)

In order to estimate the influence of saccharic in further detail for the fragrance generation of beer flavor beverage, in this reference example, to discuss under the certain condition of ethanol concn, saccharic is for the influence of the fragrance generation of beer flavor beverage.The drinks of stipulating in the japanese wine tax law is defined as and contains the beverage of alcoholic content more than 1%.At this, in order correctly to hold saccharic as far as possible, manage common sparkling wine dilution to behind the alcohol 1% for the influence that the refreshing clean sense of the aftertaste of drinks produces, in that being remained under the 1% constant situation, ethanol concn estimates fragrance.

As an example of beer flavor beverage, illustration is used the sample of common sparkling wine dilution as alcoholic content 1%, estimates the example of the fragrance of the beer flavor beverage corresponding with the saccharic value.Be specially: common sparkling wine (MD GOLDEN DRY (trade(brand)name), Japanese Suntory Ltd, former wheat juice extract concentration 12.0 weight %, saccharic 3.3g, alcoholic content 6.0 capacity %) dilution is alcoholic content 1% with Soda Ash Light 99.2min.; Use the Soda Ash Light 99.2min. that contains 1% alcoholic content then; Regulate former wheat juice extract concentration according to the concentration graded of alcohol and carbonic acid, process sample.Each sample is carried out sensory evaluation.The mensuration of sensory evaluation, former wheat juice extract concentration and saccharic adopts the method for reference example 1 record to carry out.The result is as shown in table 3 below.

Table 3

Estimate the influence that saccharic produces for the fragrance of beer flavor beverage, results verification particularly saccharic is 0.5g/100ml when following, can improve not well clean sense residual in the aftertaste.

Can know from the result of reference example 1～3; In order to realize problem of the present invention, promptly in " the mellow sense " that keep representing, to have the fragrance of " the refreshing clean sense of good aftertaste " concurrently by former wheat juice extract concentration; Setting former wheat juice extract concentration is more than the 6.0 weight % and saccharic is to be objectives numerical value below the 0.7g/100ml, as long as process the beer flavor beverage that satisfies above-mentioned target value.Therefore, the method for the beverage that is used to make former wheat juice extract concentration with above-mentioned scope and saccharic below has been discussed.In addition, below with reference to the mensuration of sensory evaluation, former wheat juice extract concentration and saccharic among example, the embodiment, carry out according to the method for reference example 1 record.

Reference example 4 utilizes diastatic enzyme to improve wheat juice fermentation degree

In this reference example, discussed and utilized diastatic enzyme will be converted into the method for the high saccharic of fermentability from the saccharic of Fructus Hordei Germinatus.

Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: add water 120L among the Fructus Hordei Germinatus 30kg after pulverizing with same domain technician known method; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice, add the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains beer.The saccharic value of this beer is 1.1g/100ml.

Carry out the sensory evaluation of this beer, results verification has mellow sense, but the refreshing clean sense insufficient (table 4) of aftertaste.Can know from this result, only when utilizing diastatic enzyme to make from the composition of Fructus Hordei Germinatus that fermentable sugar in the liquid glucose of fermentation is increased supply in saccharification simply, be difficult to make saccharic in the fermented drink to be reduced to the level of the not well clean sense that is difficult for the perception aftertaste.

Reference example 5 adds the commercially available liquid syrup that uses in the common sparkling wine

In this reference example, discuss and to utilize diastatic enzyme will be converted into from the saccharic of Fructus Hordei Germinatus on the basis of method of the high saccharic of fermentability, and be used in the method for mixing the high carbohydrate of fermentability in the feed liquid.Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add the commercially available liquid syrup (Japan adds rattan chemical company system) that uses in common most of sparkling wines, make it be about 80 weight %, add water and stir by former wheat juice extract concentration conversion; Add the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 1.6g/100ml.In addition, the sensory evaluation results verification has mellow sense, but refreshing clean sense is insufficient.(table 4).

Reference example 6 adds the commercially available liquid syrup that contains height ratio SANMALT-S

In this reference example, use purity to discuss as the high carbohydrate of fermentability than higher SANMALT-S.Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; The SANMALT-S purity of in this wheat juice, adding as the high carbohydrate of fermentability is about 75% syrup (MR750: the clear and industry corporate system of Japan); Make it be about 80% by former wheat juice extract concentration conversion; Add water and stir, add the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of bottom fermentation cereuisiae fermentum, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.9g/100ml.Compare with experimental example 5, confirm that saccharic reduces, but still miss the mark 0.7g/100ml.The sensory evaluation results verification of this sparkling wine has mellow sense, but refreshing clean sense insufficient (table 4).

Can know from the result of above-mentioned reference example 5,6; Utilize diastatic enzyme will be from the wheat juice after the composition saccharification of Fructus Hordei Germinatus in; Add beer commercially available liquid glucose already commonly used in advance so that the fermentable sugar of fermenation raw liquid when increasing, is difficult to make the saccharic of fermented drink to be reduced to the level of the not well clean sense that is difficult for the perception aftertaste.

Embodiment 1 uses and has added as the fermenation raw liquid of the high carbohydrate sucrose of high purity fermentability The manufacturing example of sparkling wine

In the present embodiment, use high purity sucrose (Sucrose) as the high carbohydrate of fermentability.Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose concentration and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 80 weight %, add water and stir, boiled 90 minutes behind the about 100g of interpolation hops by former wheat juice extract concentration conversion.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.This moment, the saccharic value was 0.3g/100ml.The sensory evaluation results verification has mellow sense, and the refreshing clean sense of aftertaste is compared be greatly improved (table 4) with reference example 4～6.

Embodiment 2 uses and has added the fermenation raw liquid as the high carbohydrate SANMALT-S of high purity fermentability The manufacturing example of sparkling wine

In the present embodiment, use high purity maltose (Maltose) as the high carbohydrate of fermentability.Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add SANMALT-S purity and be about 95% liquid glucose (Sunmalt-S: the former Itochu of Japanese woods system), make it be about 80 weight %, add water and stir by former wheat juice extract concentration conversion; Add the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and the refreshing clean sense of aftertaste is compared be greatly improved (table 4) with reference example 4～6.

Table 4

Embodiment 3 uses the manufacturing example of colored malt as the sparkling wine of the part of Fructus Hordei Germinatus

In the present embodiment, using EBC colourity is 150 the commercially available colored malt part as Fructus Hordei Germinatus.Two barley germs of use Europe product and EBC colourity are about 150 commercially available Europe product colored malt as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in two barley germ 12kg of Europe product, mix BBC colourity and be about 150 commercially available Europe product colored malt 8kg; In the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 82 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 4 uses the manufacturing example of the sparkling wine of Yeast proliferation fermentation assistant

In the present embodiment, illustration is used the example of commercially available yeast extract as the Yeast proliferation fermentation assistant.Two barley germs of use Europe product and EBC colourity are about 150 commercially available Europe product colored malt as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in two barley germ 12kg of Europe product, mix EBC colourity and be about 150 commercially available Europe product colored malt 8kg; In the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 83 weight % by former wheat juice extract concentration conversion; Add water and stir, add commercially available yeast extract (Japanese three Rong Yuan F.F.I. corporate systems) about 400g and the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.In addition; Use EBC colourity be 20 or EBC colourity be 400 commercially available colored malt a part as Fructus Hordei Germinatus; Make sparkling wine after the same method, the result except that the colourity difference, obtained the having same characteristic sparkling wine of (being the refreshing clean sense of good mellow sense and aftertaste).

Embodiment 5 uses the manufacturing example of the sparkling wine of Yeast proliferation fermentation assistant

In the present embodiment, illustration is used the example of commercially available Sunlover 10 as the Yeast proliferation fermentation assistant.Two barley germs of use Europe product and EBC colourity are about 150 commercially available Europe product colored malt as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in two barley germ 12kg of Europe product, mix EBC colourity and be about 150 commercially available Europe product colored malt 8kg; In the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, mix commercially available Sunlover 10 powder (Japanese three Rong Yuan F.F.I. corporate systems) 500g; Add water 80L therein; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 90 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation hops is about 100g and boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.7 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 6 uses the manufacturing example of the sparkling wine of Yeast proliferation fermentation assistant

In the present embodiment, illustration is used commercially available soybean peptides and the yeast extract example as the Yeast proliferation fermentation assistant.Two barley germs of use Europe product and EBC colourity are about 150 commercially available Europe product colored malt as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in two barley germ 12kg of Europe product, mix EBC colourity and be about 150 commercially available Europe product colored malt 8kg; In the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 90 weight %, add water and stir, add commercially available soybean peptides (Japanese three Rong Yuan F.F.I. corporate systems) 200g and commercially available yeast extract (Japanese three Rong Yuan F.F.I. corporate systems) 200g by former wheat juice extract concentration conversion; Further add the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.8 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 7 uses the manufacturing example as the sparkling wine of the caramel colorant of other raw materials

Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add SANMALT-S purity and be about 95% liquid glucose (Sunmalt-S: the former business of Japanese woods); Make it be about 80 weight % by former wheat juice extract concentration conversion; Add water and stir, add commercially available caramel colorant (Japanese Ikeda saccharification industrial system) about 40g and the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 8 uses the manufacturing example of the sparkling wine of the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam

The Fructus Hordei Germinatus cot that uses two barley germs of Europe product and the processing of process high-temperature high-pressure steam is as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.For the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam; Utilize known Fructus Hordei Germinatus Dry-crusher of same domain technician and sieve and obtain Fructus Hordei Germinatus cot component; This component is handled under 190 ℃, 1.2 normal atmosphere, carrying out 1 minute high-temperature high-pressure steam under the hypoxia condition, carried out the exsiccant product after using decompress(ion).Be specially: in the Fructus Hordei Germinatus 19kg that utilizes after same domain technician known method is pulverized, mix the Fructus Hordei Germinatus cot 1kg that handles through high-temperature high-pressure steam; Add water 80L therein; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add SANMALT-S purity and be about 95% liquid glucose (Sunmalt-S: the former business of Japanese woods); Make it be about 83 weight % by former wheat juice extract concentration conversion; Add water and stir, add commercially available caramel colorant (Japanese Ikeda saccharification industrial system) about 40g and the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.0 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 9 uses the foaming of the Fructus Hordei Germinatus cot of colored malt and the processing of process high-temperature high-pressure steam The manufacturing example of wine

The Fructus Hordei Germinatus cot that the commercially available Europe product colored malt of two barley germs of use Europe product, EBC colourity about 150 and process high-temperature high-pressure steam are handled is as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.For the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam; Utilize known Fructus Hordei Germinatus Dry-crusher of same domain technician and sieve and obtain Fructus Hordei Germinatus cot component; This component is handled under 190 ℃, 1.2 normal atmosphere, carrying out 1 minute high-temperature high-pressure steam under the hypoxia condition, carried out the exsiccant product after using decompress(ion).Be specially: in the Fructus Hordei Germinatus 12kg that utilizes after same domain technician known method is pulverized, mix EBC colourity and be about 150 commercially available Europe product colored malt 7.5kg, the Fructus Hordei Germinatus cot 0.5kg that the process high-temperature high-pressure steam is handled; Add water 80L therein; Add excessive amyloglucosidase (AMG300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 83 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

The wheat that embodiment 10 uses yeast extract, colored malt and handles through high-temperature high-pressure steam The manufacturing example of the sparkling wine of bud cot

The European product of use two barley germs, EBC colourities are about 150 the commercially available European Fructus Hordei Germinatus cot that produces colored malt and the processing of process high-temperature high-pressure steam as raw material; Excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the glucoamylase and the Starch debranching enzyme of diastatic enzyme.For the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam; Utilize known Fructus Hordei Germinatus Dry-crusher of same domain technician and sieve and obtain Fructus Hordei Germinatus cot component; This component is handled under 190 ℃, 1.2 normal atmosphere, carrying out 1 minute high-temperature high-pressure steam under the hypoxia condition, carried out the exsiccant product after using decompress(ion).Be specially: in the Fructus Hordei Germinatus 12kg that utilizes after same domain technician known method is pulverized, mix EBC colourity and be about 150 commercially available Europe product colored malt 7.5kg, the Fructus Hordei Germinatus cot 0.5kg that the process high-temperature high-pressure steam is handled; Add water 80L therein; Add excessive amyloglucosidase (AMG300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 82 weight % by former wheat juice extract concentration conversion; Add water and stir, add commercially available yeast extract (Japanese three Rong Yuan F.F.I. corporate systems) about 400g and the about 100g of hops, boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.The saccharic value of this sparkling wine is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 11 uses the manufacturing example of the sparkling wine of the feed liquid of under HTHP, having extracted the Fructus Hordei Germinatus composition

Use Europe to produce two barley germs as raw material; Under HTHP, extracting in the feed liquid of Fructus Hordei Germinatus composition in advance; Excessive use amyloglucosidase and Starch debranching enzyme utilize same domain technician known method to process the high wheat juice of fermentation degree as diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 40L, after 15 minutes, kept high-temperature high-pressure state 30 minutes down at 130 ℃ 55 ℃ of stirrings.Add about 15 ℃ water 20L behind the decompress(ion), add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system) then, carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 85 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.The saccharic value of this moment is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 12 uses the manufacturing example of the sparkling wine of the feed liquid of under HTHP, having extracted part Fructus Hordei Germinatus

Use Europe to produce two barley germs as raw material; Under HTHP, extracting in the feed liquid of the Fructus Hordei Germinatus composition in the part material Fructus Hordei Germinatus in advance; Excessive use amyloglucosidase and Starch debranching enzyme utilize same domain technician known method to process the high wheat juice of fermentation degree as diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 10kg that utilizes after same domain technician known method is pulverized, add water 20L, after 15 minutes, kept high-temperature high-pressure states 60 minutes at 140 ℃ 65 ℃ of stirrings.With the feed liquid that has added 15 ℃ of water 20L behind the decompress(ion) with add in addition water 40L in advance among the Fructus Hordei Germinatus 10kg after pulverizing of preparation, mix 55 ℃ of feed liquids after stirring 15 minutes.In mixed solution, add excessive amyloglucosidase (AMG300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 84 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, regulating former wheat juice extract concentration is 6.5 weight %, obtains sparkling wine.This moment, the saccharic value was 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 13 adds the manufacturing example of the sparkling wine of water-soluble foodstuff fibre

Use Europe to produce two barley germs as raw material, excessive use utilizes same domain technician known method to process the high wheat juice of fermentation degree as the amyloglucosidase and the Starch debranching enzyme of diastatic enzyme.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L; Add excessive amyloglucosidase (AMG 300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system), carry out saccharification in 100 minutes at 65 ℃.Behind the synthermal wheat of filtration down juice; In this wheat juice, add sucrose purity and be about 99% liquid glucose (LA67: Mitsui sugaring corporate system); Make it be about 75 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, adding is as water-soluble foodstuff fibre and the about 600g of purified LITESSE II powder (Danisco corporate system), and regulating former wheat juice extract concentration then is 6.7 weight %, obtains sparkling wine.This moment, the saccharic value was 0.3g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Embodiment 14 adds the manufacturing example of the beer flavor beverage of alcohol

Illustration is added the manufacturing example of the beer flavor beverage of alcohol.Be specially: in the Fructus Hordei Germinatus 20kg that utilizes after same domain technician known method is pulverized, add water 80L, carry out saccharification in 50 minutes at 65 ℃.Behind 75 ℃ of filtration wheat juice; In this wheat juice, add SANMALT-S purity and be about 95% liquid glucose (Sunmalt-S: the former Itochu of Japanese woods system); Make it be about 51 weight % by former wheat juice extract concentration conversion, add water and stir, the interpolation about 100g of hops also boiled 90 minutes.After being cooled to 15 ℃, add the about 300g of acrasis, ferment after 10 days, it is 59% spirituous solution that the interpolation water is diluted to alcohol with the barley ardent spirit, and regulating former wheat juice extract concentration is 6.0 weight %, obtains beer flavor beverage.The saccharic value of this beer is 0.4g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

The manufacturing example of embodiment 15 beer flavor beverages

In commercially available zein resolvent (Japanese three Rong Yuan F.F.I. corporate systems) 300g and commercially available yeast extract (Japanese three Rong Yuan F.F.I. corporate systems) 300g, add water 20L and stir, adds commercially available caramel colorant (saccharification industry in Japanese Ikeda is made) 150g.Add excessive amyloglucosidase (AMG300L:Novozyme corporate system) and Starch debranching enzyme (Promozyme:Novozyme corporate system) then, carry out saccharification in 60 minutes at 65 ℃.Add SANMALT-S purity then and be about 95% liquid glucose (Sunmalt-S: the former Itochu of Japanese woods system), add the about 100g of hops and also boiled 90 minutes.After being cooled to 15 ℃; Add the about 300g of acrasis, ferment after 10 days, interpolation is as water-soluble foodstuff fibre and the about 600g of purified LITESSEII powder (Danisco corporate system); Regulating former wheat juice extract concentration then is 6.7 weight %, obtains beer flavor beverage.The saccharic value of this beer is 0.3g/100ml.The sensory evaluation results verification has mellow sense, and aftertaste refreshing felt only comparing with reference example 4～6 and be greatly improved.

Claims (18)

1. fermented drink is characterized in that, former wheat juice extract concentration is more than the 6.0 weight %, and saccharic is below the 0.7g/100ml.

2. fermented drink according to claim 1 is characterized in that, former wheat juice extract concentration is more than the 6.2 weight %, and saccharic is below the 0.5g/100ml.

3. fermented drink according to claim 1 and 2 is characterized in that, former wheat juice extract concentration is below the 6.7 weight %.

4. fermented drink according to claim 3 is characterized in that, former wheat juice extract concentration is below the 6.5 weight %.

5. fermented drink according to claim 1 and 2 is characterized in that, saccharic is below the 0.3g/100ml.

6. fermented drink according to claim 1 and 2 is characterized in that, as the part of raw material Fructus Hordei Germinatus, uses the Fructus Hordei Germinatus cot of handling through high-temperature high-pressure steam.

7. fermented drink according to claim 1 and 2 is characterized in that, as the part of raw material Fructus Hordei Germinatus, uses the colored malt of EBC colourity in 20～400 scopes.

8. fermented drink according to claim 1 and 2 is characterized in that, fermented drink is a beer flavor beverage.

9. fermented drink according to claim 8 is characterized in that, fermented drink is a sparkling wine.

10. fermented drink according to claim 1 and 2 is characterized in that, makes water, Fructus Hordei Germinatus, carbohydrate, hops, enzyme agent and Yeast proliferation fermentation assistant at least and makes.

11. fermented drink according to claim 1 and 2 is characterized in that, raw material is water, Fructus Hordei Germinatus, carbohydrate, hops, enzyme agent and Yeast proliferation fermentation assistant.

12. fermented drink according to claim 1 and 2 is characterized in that, raw material is water, Fructus Hordei Germinatus, carbohydrate, hops and enzyme agent.

13. the method for manufacture of fermented drink, it is the method for manufacture of each described fermented drink in the claim 1～12, it is characterized in that, comprising:

Preparation comprises the operation of the liquid of raw material Fructus Hordei Germinatus and water at least,

In this liquid, add diastatic enzyme, thereby utilize diastatic enzyme will be converted into the operation that the high saccharic of fermentability obtains saccharification liquid from the saccharic of raw material Fructus Hordei Germinatus,

Thereby in the saccharification liquid that obtains, further add the operation that the high carbohydrate of fermentability obtains fermenation raw liquid, and

Make the operation of the fermenation raw liquid fermentation that obtains;

Wherein, the high carbohydrate ratio of fermentability in removing the fermenation raw liquid that anhydrates is more than the 75 weight % below the 95 weight %;

With respect to removing the whole fermentable sugar raw materials that anhydrate, the carbohydrate that the said fermentability of interpolation is high is more than the 90 weight %;

The carbohydrate that said fermentability is high is the carbohydrate more than a kind that is selected from sucrose, fructose, glucose, SANMALT-S, maltulose and the trehalose.

14. method of manufacture according to claim 13 is characterized in that, the carbohydrate that fermentability is high is SANMALT-S or sucrose.

15., it is characterized in that based on the weight of raw material Fructus Hordei Germinatus, raw material Fructus Hordei Germinatus contains Fructus Hordei Germinatus cot 0.5～15 weight % that handles through high-temperature high-pressure steam according to claim 13 or 14 described method of manufacture.

16., it is characterized in that based on the weight of raw material Fructus Hordei Germinatus, raw material Fructus Hordei Germinatus contains colored malt 0.5～60 weight % of EBC colourity in 20～400 scopes according to claim 13 or 14 described method of manufacture.

17., it is characterized in that the operation of preparing to comprise at least the liquid of raw material Fructus Hordei Germinatus and water comprises carries out high temperature high pressure process with the liquid that contains raw material Fructus Hordei Germinatus and water at least according to claim 13 or 14 described method of manufacture.

18. method of manufacture according to claim 17 is characterized in that, the TR of said high temperature high pressure process is 100 ℃～150 ℃.